The Neelys Sweet Cola Ribs Recipes

Steps:

• Trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St. Louis-style rib. Rinse the ribs and season with Neely's Seasoning, and then cover and refrigerate for 4 to 12 hours.
• Indirect cooking in a barbecue pit is recommended to prevent burning. Cook at 250 degrees F (curled side of ribs facing up) for the first 3 hours, and then increase the temperature to 300 degrees F for the final 3 hours. Sprinkle the ribs with Neely's Seasoning Mix during the last 30 minutes of cooking.
• Mix all ingredients together in a bowl.

Steps:

• For the sauce:
• In a medium saucepan, over medium heat, add oil. Once heated, add the onion and garlic and saute until tender. Add all the remaining sauce ingredients and bring to a boil. Reduce heat to a simmer and cook uncovered, stirring frequently, for 1 hour 15 minutes.
• For the dry rub:
• Whisk all dry ingredients together in a small bowl. This can be stored up to 6 months in an airtight container.
• For the ribs:
• Rinse and dry ribs. Place on a clean cutting board, pull off the membrane and trim the ribs of excess fat. Liberally season both sides of the ribs with rub. Wrap ribs with plastic wrap and refrigerate 4 to 12 hours so flavors can permeate.
• Preheat grill to 250 degrees F. using hickory and charcoal. Set up your grill for indirect heat.
• Place ribs, meatier side down, on the grill away from the coals. Close grill cover. Cook the pork ribs for 1 hour 15 minutes; flipping several times for even cook. Coat ribs with sweet cola barbecue sauce and cook for another 20 minutes.

Steps:

• Preheat the oven to 350 degrees F. Heat about 2-tablespoons of the olive oil in a large Dutch oven over high heat.
• Season the short ribs well with salt and pepper. Over medium heat, brown ribs for 6 minutes on each side. You will need to do this in batches. Remove the browned short ribs to a plate and repeat with remaining ribs and oil.
• Add onion, carrots, garlic, celery, and salt and pepper to the Dutch oven and saute until softened, about 5 minutes. Add the tomato paste and wine to the vegetables and cook, stirring, about 1 minute. Add the stock, diced tomatoes, thyme, and bay leaf. Return the browned short ribs and any juices that have accumulated back into the Dutch oven. Add orange zest. Cover with a heavy lid and place in the oven and braise for 3 hours or until the meat is very tender.
• Once the ribs are tender, remove the ribs to a platter. Taste for seasoning. Add salt and pepper, to taste. Serve the short ribs over the stone ground grits, if desired. Garnish with fresh chopped parsley.

Steps:

• To make the rub: Whisk together the first six ingredients in a small bowl. Reserve 1 tablespoon of the seasoning for the sauce that will finish the dish.
• Rinse the ribs in cold water, then pat dry with paper towels, and pull off the thin silver membrane (see headnote). Season both sides of the slabs with the seasoning, and refrigerate for at least 12 hours.
• Preheat the grill to 225 degrees F, preferably using hickory and charcoal. Place the slabs, meat side down, away from the flame, using indirect heat. Cook for 2 hours. Flip the slabs, and continue cooking for 45 minutes, or until you get the full bend in the slabs. Brush with the sweet cherry-cola BBQ sauce, and continue cooking for 15 minutes.
• Remove from heat, slice into ribs, and serve with additional sauce.
• SWEET CHERRY-COLA BBQ SAUCE
• Combine all ingredients in a large saucepan. Bring to a boil, then lower the heat and gently simmer for 1 hour, stirring occasionally.

Steps:

• For the sauce: In a medium saucepan, over medium heat, add oil. Once heated, add the onion and garlic and saute until tender. Add all the remaining sauce ingredients and bring to a boil. Reduce heat to a simmer and cook uncovered, stirring frequently, for 1 hour 15 minutes.
• For the dry rub: Whisk all dry ingredients together in a small bowl. This can be stored up to 6 months in an airtight container.
• For the ribs: Rinse and dry ribs. Place on a clean cutting board, pull off the membrane and trim the ribs of excess fat. Liberally season both sides of the ribs with rub. Wrap ribs with plastic wrap and refrigerate 4 to 12 hours so flavors can permeate.
• Preheat grill to 250 degrees F. using hickory and charcoal. Set up your grill for indirect heat.
• Place ribs, meatier side down, on the grill away from the coals. Close grill cover. Cook the pork ribs for 1 hour 15 minutes; flipping several times for even cook.
• *Coat ribs with Sweet Cola Barbecue Sauce and cook for another 20 minutes.
• *Reserve some of the sauce for dipping when the ribs are served.

Steps:

• For Sauce:.
• In a medium saucepan, over medium heat, add oil. Once heated, add the onion and garlic and saute until tender. Add all the remaining sauce ingredients and bring to a boil. Reduce heat to a simmer and cook uncovered, stirring fequently for 1 hour and 15 minutes.
• For the dry rub:.
• Whisk all fry ingredients in a small bowl. This can be stored up tp 6 months in an airtight container.
• For the ribs:.
• Rinse and dry ribs. Place on a clean cutting board, pull off the membrane and trim the ribs of excess fat. Liberally season both sides of the ribs with rub. Wrap ribs with plastic wrap amd refrigerate 4 to 12 hours so flavors can permeate.
• Preheat grill to 250 degrees F. using hickory and charcoal. Set up your grill for indirect heat.
• Place ribs, meatier side down on the grill away from the coals. Close grill cover. Cook the pork ribs for 1 hour 15 minutes; flipping several times for even cook. Coat the ribs with Sweet Cola Barbecue Sauce and cook for another 20 minutes. Reserve some of the sauce for dipping when the ribs are served.
• PREP TIME INCLUDES REFRIGERATION TIME.